Directions

Step one

Preheat the waffle iron on medium. Preheat the oven on its lowest setting.

Step two

Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray.

Step three

Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close.

Step four

Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid.

Step five

Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you're using an instant-read thermometer, the internal temperature of the meat should reach 165°F.)

Step six

Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.